Thursday, August 11, 2011

strawberry cupcakes + vanilla cream frosting

It's not that I wanted to make cupcakes tonight. But you see, I had all these gorgeous strawberries and was so afraid they were going to go bad. Something had to be done.

 

Enter: my newest first-search for recipes. If you don't follow Jessica over at How Sweet Eats, there is seriously something wrong with you. Or maybe you've never heard of her blog, and that makes me sad. I love her funny posts, gorgeous pictures and amazing recipes. I've made several things from her blog including her homemade barbeque sauce, roasted potato salad (ah-ma-zing), and now these amazing strawberry cupcakes. Not to mention I've drooled over and bookmarked some of her beautiful mixed drinks and several desserts.


So, these strawberry cupcakes are pretty darn awesome. I almost ate a whole bunch without even adding the frosting. I think some strawberry jam or strawberries on top would have been really great, but I was afraid they would get all watery over the frosting.


Oh - and I didn't have any more cupcake liners. But that didn't stop me! A few years ago some of the SKANK's decided to make sweet potato cupcakes and follow a recipe online that instructed using parchment paper instead of liners. Of course we had only wax paper...which we didn't realize wasn't the same thing...and that was quite a disaster, pulling out the cupcakes, dumping the half-baked cuppies into real liners. Yikes. Won't make that mistake again.


Anyway, I thought these turned out super cute with the parchment lining. It worked best for me to fit and fold them into the cupcake tins and dollop only a little at a time inside the parchment cradle with a spoon. This allowed for the cuppies to bake around and flatten out the folds.


Awesome! And - I got this fabric from my boss's mom - she was giving away a bunch of random fabrics - and it turns out this is some Ralph Lauren HOME collection fabric! I really want to use it to make some pillows, they would look nice with our couches. Oh...sorry...tangent...


I used a vanilla buttercream for the frosting. I wish it could have been a white chocolate buttercream, but I didn't have any good quality white chocolate to use.

Vanilla Buttercream

~ingredients~
1/2 c butter (I used 1/4 c and 1/4 c shortening - that was all I had)
1 T vanilla (or more - I wanted a lot of vanilla flavoring in the frosting)
1-2 T heavy cream (as needed)
2-3 c powdered sugar

~instructions~
  1. Cream everything together. That's it. Easy, huh?

Anyway, check out How Sweet Eats for the strawberry cupcakes recipe!

Anyone else have a semi-disastrous kitchen or baking episode??

6 comments:

Alfred said... Best Blogger Tips
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Hannah {Culture Connoisseur} said... Best Blogger Tips

Yummy yums! SO pretty too.

About the avocados in that salad...I was surprised to find that they didn't turn brown. Must have been all the lime juice in the dressing that helped.

DoublClik said... Best Blogger Tips

Those cupcake liners are genius!


DoublClik Photo Blog

Sienna said... Best Blogger Tips

yum!!! those look so good/pretty

Kristie said... Best Blogger Tips

Yum! Do you grease parchment paper when using it for liners? Funny kitchen story...Had to bring snack to small group. I ran an errand and left Rob to take out the chocolate bundt cake. He immediately dusted it with flour b/c he'd seen me put "white powder" on it before and that was the only white powder he saw. Sooo without crushing his spirit I brushed off, then dug out the caked-on wet flour mess since he hadn't let it cool. Surprisingly it only tasted a bit like flour.

amy grace said... Best Blogger Tips

@Kristie Oh my gosh - hilarious! Poor Rob :) Parchment does not need to be greased. It's also a great thing to put down on your cookie tray for easy-cookie-removal and it helps save your pans! Granted, I bake savory things on my cookie trays without anything covering them and one of my pans is pretty destroyed :-/